Sesame dumplings
Introduction:
Production steps:
Step 1: the bread maker is Petrus Petrus pe8020aug, the oven is Changdi ckf-30u, other materials except butter, whole egg liquid and black sesame are added into the bread maker, and the European bread is stirred for 10 minutes
Step 2: when the dough can be pulled out of the thick film, add butter and stir for 10 minutes
Step 3: after the butter is completely absorbed, add sesame
Step 4: stir into sesame dough
Step 5: at this time, the bread maker is already hot because of continuous work. We can take out the dough and beat it two or three hundred times by hand until it can pull out the film
Step 6: ferment in the barrel to twice the size (I ferment in the air-conditioned room at noon, about 80 minutes)
Step 7: knead the dough for a while to exhaust and reshape
Step 8: put it in the oven, put it in the fermenting gear, and then ferment for the second time. Put a bowl of boiling water in the oven to keep the humidity
Step 9: after the second fermentation, brush the egg liquid, put it into the middle and lower layer of the preheated oven, 160 degrees, 20 minutes, and take it out to cool immediately
Step 10: finished product
Materials required:
Red peony flour: 250g
Black Sesame: right amount
Iced whole milk: 80g
Ice water: 80g
Butter: 15g
Whole egg liquid (for brushing bread): appropriate amount
Swire sugar: 30g
Salt: 1g
Swallow fast yeast: 2G
Note: the bread maker is Petrus Petrus pe8020aug, and the oven is Changdi ckf-30u. Because the bread maker will heat during mixing, the dough will ferment ahead of time. The liquid added to make bread in summer should be refrigerated. Because of the different brands of flour, the amount of water absorption is not the same, so the amount of water provided above is only a reference, it is best to reserve 5ml during operation, depending on the actual situation. Baking temperature and time are only reference values, please refer to the actual situation.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Zhi Ma Pai Bao
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